Rafed English

Basic Bread Dough

Origin: Syria


* 1 pkg. of Yeast
* 6 cups Flour
* 2 cups Lukewarm water
* 1/3 cup Milk
* 1 tbsp Sugar
* 2 tsp Salt


Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5-10 minutes. Place flour and salt in large bowl making a depression in
the center. Combine milk, remaining water and dissolved yeast, pour into depression. Begin mixing flour with liquid making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl are clean. ( Hands are occasionally dipped in more water while kneading to give a smooth, elastic finish)
Cover with towel and let rise in a warm place until it doubles in size ( 2-4 hours). Grab orange-size balls from edge of dough and form into smooth balls. Cover and let rise on cloth for 30 minutes.
Heat oven to 475°. Place dough directly on racks in oven. As soon as dough rises into a mound, 2-5 minutes, place under broiler for few seconds until lightly browned. Cool. This freezes well for later use.

Note: Many elegant recipes are made with this basic dough.

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